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Serves6

Prep Time15 minutes

Cook Time15-20 minutes

1 red onion, sliced

1 red capsicum, deseeded and sliced

1 green capsicum, deseeded and sliced

1 small eggplant, cut into 1cm pieces

2 x 400 g can Wattie’s Pesto Style Tomatoes

25 g feta, crumbled

2 Tbsp pine nuts, toasted (optional)

basil leaves to garnish

1. Heat a dash of oil in a large saucepan. Add red onion, red and green capsicums and eggplant and cook over a medium heat until the vegetables start to soften.

2. Pour over the cans of Wattie’s Pesto Style Tomatoes and stir well to combine with the vegetables. Allow the sauce to come to the boil. Reduce the heat and continue cooking for a further 10-15 minutes until the vegetables are tender and sauce has reduced by a quarter.

3. Spoon into a serving dish. Garnish with crumbled feta, pinenuts and basil leaves. Great served with fish or chicken.